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Creamy chicken stew Recipe


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     Creamy chicken stew

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   15 mins

3 leeks, halved and finely sliced
2 tbsp olive oil
1 tbsp butter
8 small chicken thighs
500ml chicken stock
1 tbsp dijon mustard
75g creme fraiche (or unsweetened greek yogurt)
200g frozen peas
3 tbsp dried or fresh breadcrumbs
Small bunch of parsley, finely chopped

Tip leeks and oil into casserole dish on a low heat, add the butter and cook everything very gently for 10 minutes or until leeks are soft.
Put the chicken skin side down in a large non- stick frying pan with a little oil on a medium heat, cook until the skin browns, then turn and brown the other side. Add the chicken to the leeks, leaving any any fat in the pan.
Add the stock and bring to a simmer, season well, cover and cook for 30 minutes on low. Stir in the mustard and creme fraiche and the peas. Bring to a simmer.
When ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle over the chicken and grill until browned.

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